• Preheat the oven to 350° F.
• Grease and lightly flour a baking dish.

Make the Cake:

• In a bowl whisk together the flour, salt, sugar, cocoa and baking powder.
• In a large bowl beat the eggs with an electric mixer on high speed for 2 minutes, reduce the speed to low. Add the flour mixture, butter, water and vanilla extract and mix for 2 more minutes.
• Pour the batter into the baking dish and bake for 35 to 45 minutes or until a toothpick stuck in the middle comes out clean. Remove cake from the oven and with a fork make holes all over the top of the cake. Set aside to cool for 10 to 15 minutes.
• When the cake is cooling, make the milk sauce, whisk together sweetened condensed milk, evaporated milk, heavy cream and vanilla extract in a mixing bowl.
• Pour the 3 milks sauce over the cake until it is all absorbed. Refrigerate for a least 3 hours or overnight.
• For the frosting, in a small pot mix the water and sugar, over medium high heat, stirring constantly for 5 minutes. Set aside.Beat the egg whites with cream of tartar until stiff peaks are formed. While beating the egg whites, add sugar syrup and continue beating for 5 more minutes. Add vanilla extract and beat 1 more minute. Spread the frosting over the cake.
• Turn on the broil for your oven and place the top rack in the middle.
• Cover cake with meringue. Bake for 2 minutes; or until the meringue is lightly browned. In this step you must be careful because the meringue can burn very quickly. To avoid accidents I do it with the oven door open.